Easter Rocky Road
This Easter Rocky Road is a double chocolate whimsical treat loaded with marshmallows, hazelnuts, Easter eggs and smarties. It’s a crowd-pleaser with its irresistible combination of chewy, crunchy, and chocolatey goodness!
When it comes to Easter, there are plenty of egg-citing treats to choose from.
Whether it’s this Biscoff Rocky Road or my No Bake Easter Egg Nutella Cheesecake.
Loaded with all sorts of goodies – marshmallows, hazelnuts, Easter eggs, and Smarties.
It’s like a chocolatey symphony playing in your mouth, and everyone’s invited! Be sure to check out my white chocolate rocky road too!
🍫 Why You Will Love This Recipe
- Easy and quick to make.
- Double chocolate.
- Studded with Easter eggs & smarties.
- Kid-friendly.
- Crowd-pleaser.
This Easter rocky road is like a treasure hunt.
You never know when you’ll come across a deliciously crunchy Easter egg or a soft and chewy marshmallow.
The kids will also adore this recipe, it’s the dessert equivalent of an Easter egg hunt, only without the risk of sunburn and grass stains!
📋 Ingredient Notes & Substitutions
- Dark chocolate block: Use a block of dark chocolate, one that you would be happy to consume. I use either Cadbury Baking Dark Chocolate Block or Nestle Plaistowe Dark Chocolate Baking Block.
- Unsweetened desiccated coconut: Is also known in the US as unsweetened finely shredded coconut.
- Hazelnuts: You can use hazelnuts with the skin on or off. Can be substituted for almonds, cashews, walnuts or pistachios.
- Marshmallows: I use regular-sized marshmallows, chopped in half using scissors. You can also substitute them with smaller or mini-sized marshmallows.
- White chocolate block: Like the dark chocolate block, use a block of white chocolate you would be happy to consume. I use either Cadbury Baking White Chocolate Block or Nestle Plaistowe White Chocolate Baking Block
- Coconut oil: Used to soften the white chocolate. Can be substituted for a neutral flavored vegetable oil such as extra virgin olive oil or even try cocoa butter!
- Small chocolate Easter eggs: Use the mini/small Cadbury solid chocolate Easter eggs. To get more creative, substitute with mini/small filled or crunchy eggs.
- Smarties: Can be substituted with M&M’s.
🥣 Step By Step Instructions (with photos)
There is a full and detailed recipe card at the bottom of this post.
Step one: Line a rectangle 7-inch x 11-inch (18cm x 28cm) loaf/brownie tin with parchment paper, and set aside.
Alternatively, use a smaller loaf tin measuring 6-inch x 10-inch (15cm x 25cm), keep in mind your rocky road will be taller, this is the tin used in these images.
Step two: Prepare a double boiler by placing a heat-proof mixing bowl over a medium-sized pot of simmering water. Break up the block of dark chocolate and place it into the bowl over simmering water.
Gently melt over low-medium heat and once melted, turn off the heat and remove the bowl from the pot.
Step three: Add coconut, chopped hazelnuts and the halved marshmallows. Mix until well coated in the chocolate.
Step four: Spoon into the lined tin, spreading out evenly. Refrigerate for 15-20 minutes whilst you make the topping.
Step five: Add coconut oil to the white chocolate and gently melt over low-medium heat, stirring occasionally until completely melted and smooth.
Step six: Pour melted white chocolate over the base layer and working quickly, move the tin around to spread the white chocolate into an even layer on top. You may use a spoon or spatula to help.
Step seven: Place halved Easter eggs on top and sprinkle over smarties. Refrigerate for a further 2-3 hours or until completely solid.
Step eight: Remove from fridge and allow to sit at room temperature for 10-15 minutes to soften slightly.
To help cut through chilled solid chocolate, run a large sharp knife under hot water for a few seconds and wipe it dry and gently cut through rocky road. Serve and enjoy!
💭 Expert Tips
- Use good quality chocolate: Chocolate is a key ingredient in this recipe, so it’s important to use good quality chocolate to ensure the best taste and texture.
- Unwrap and cut eggs and marshmallows first: Before melting your chocolate, cut your Easter eggs and marshmallows in half first so you have them ready.
- Use a double boiler to melt the chocolate: To prevent the chocolate from burning or seizing, it’s best to melt it using a double boiler.
- Let the dark chocolate layer set: Before pouring over the white chocolate, allow the base layer to set until it’s just firm to the touch.
- Quickly spread white chocolate: When pouring the white chocolate over the base layer, move your tin around as soon as you pour it, to avoid it turning solid too fast.
- Slice rocky road with a warm knife: Hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your rocky road. A warm knife is easier to cut through solid and chilled chocolate.
⏲️ Storage Instructions
Store in an airtight container, refrigerated, for up to 2 weeks.
Freeze chopped rocky road in an airtight container with layers of either cling film or parchment paper between the pieces to prevent them from sticking. Freeze for up to 1 month.
Freeze the entire block of the rocky road that’s already set after being in the refrigerator by removing it from the tin and wrapping it tightly in a double layer of cling film, leaving it on the parchment paper. Place in an airtight container in the freezer and freeze for up to 1 month.
Thaw frozen rocky road by placing it in the fridge overnight to defrost, still wrapped up and in the container. Then place it on your kitchen counter for several hours until soft enough to eat.
Alternatively, thaw it from frozen at room temperature for several hours until soft.
💬 Recipe FAQ’s
Yes, melt the chocolate in 30-second intervals, mixing well between each increment of time until the chocolate has completely melted.
Yes! Simply make your Easter rocky road and store it in an airtight container, refrigerated, until you need it. It keeps in the fridge for up to 2 weeks.
Yes! Use the same quantity called for the dark chocolate, 400 grams (14oz).
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Easter Rocky Road
Ingredients
Dark chocolate layer
- 400 g (14 oz) dark chocolate block
- 2/3 cup unsweetened desiccated coconut, or finely shredded coconut
- 1/2 cup hazelnuts, roughly chopped, skin on or off
- 2 cups regular-sized pink & white marshmallows, chopped in half
White chocolate layer
- 200 g (7 oz) white chocolate block
- 1/2 Tbsp coconut oil
- 1/3 cup small solid chocolate Easter eggs, I used Cadbury
- 1/4 cup smarties, or M&M's
Instructions
Dark chocolate layer
- Line a rectangle 7-inch x 11-inch (18cm x 28cm) loaf/brownie tin with parchment paper, set aside.
- First, cut marshmallows in half using scissors or a knife and set aside.
- Unwrap Easter eggs, cut them in half lengthways and set aside.
- Prepare a double boiler by placing a heat-proof mixing bowl over a medium-sized pot of simmering water.
- Break up block of dark chocolate and place into the bowl over simmering water.
- Gently melt over low-medium heat, stirring occasionally until completely melted and smooth.
- Once melted, turn off heat and remove bowl from pot. Keep the pot with the water.
- Add coconut, chopped hazelnuts and halved marshmallows. Mix until well coated in the chocolate.
- Spoon into the lined tin, spreading out evenly.
- Refrigerate for 20 minutes whilst you make the topping.
White chocolate layer
- Bring the water in the pot to a simmer again then place another clean heat-proof mixing bowl over the pot.
- Break up block of white chocolate and place into the bowl over simmering water.
- Add coconut oil to the white chocolate.
- Gently melt over low-medium heat, stirring occasionally until completely melted and smooth.
- Once melted, turn off heat and remove bowl from pot and remove tin with dark chocolate base from fridge.
- Pour melted white chocolate over base layer and working quickly, move the tin around to spread the white chocolate into an even layer on top. You may use a spoon or spatula to help.
- Place halved Easter eggs on top and sprinkle over smarties.
- Refrigerate for a further 2-3 hours or until completely solid.
- Remove from fridge and allow to sit at room temperature for 10-15 minutes to soften slightly.
- To help cut through chilled solid chocolate, run a large sharp knife under hot water for a few seconds and wipe it dry and gently cut through rocky road.
- Serve and enjoy!
Notes
- Slice rocky road with a warm knife: Hold your knife under hot running water from the tap for a few seconds, wipe it dry then cut your rocky road. A warm knife is easier to cut through solid and chilled chocolate.
- Store in an airtight container, refrigerated, for up to 2 weeks.
- Freeze chopped rocky road in an airtight container with layers of either cling film or parchment paper between the pieces to prevent them from sticking. Freeze for up to 1 month.
- Freeze the entire block of the rocky road that’s already set after being in the refrigerator by removing it from the tin and wrapping it tightly in a double layer of cling film, leaving it on the parchment paper. Place in an airtight container in the freezer and freeze for up to 1 month.
- Thaw frozen rocky road by placing it in the fridge overnight to defrost, still wrapped up and in the container. Then place it on your kitchen counter for several hours until soft enough to eat. Alternatively, thaw it from frozen at room temperature for several hours until soft.